Pineapple Jalapeño Jelly (Sweet, Spicy & Simple)

Instructions:

1. Prepare a boiling water bath canner and keep 6 half-pint jars hot until ready to fill.
2. Wear disposable gloves while handling the jalapeños. Finely chop the pineapple, red bell pepper, and jalapeños. For a milder jelly, remove the jalapeño seeds and white membranes before chopping.
3. In a large, non-reactive saucepan, combine the pineapple, red bell pepper, jalapeños, and lemon juice.
4. Add the granulated sugar and stir until the mixture becomes slushy and the sugar begins to dissolve.
5. Bring the mixture to a full rolling boil over medium-high heat, stirring frequently.
6. Stir in the liquid pectin and return the mixture to a hard rolling boil.
7. Boil for exactly 1 minute, stirring constantly.
8. Remove the saucepan from the heat and skim off any foam if desired for a clearer finished jelly.
9. Ladle the hot jelly into the prepared hot half-pint jars, leaving ¼-inch headspace.
10. Remove any trapped air bubbles if necessary, wipe the jar rims clean, and apply the lids and screw bands until fingertip tight.
11. Process the jars in a boiling water bath:
    • Half-pint jars: 10 minutes
    • Adjust processing times according to your altitude if necessary.
12. Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Verify that each lid has sealed properly before storing in a cool, dark place.

Variations

• Leave some or all of the jalapeño seeds and membranes for a hotter jelly.
• Substitute well-drained canned crushed pineapple for fresh pineapple when needed.
• Use yellow or orange bell peppers for a colorful variation with a slightly different sweetness.
• Add a pinch of crushed red pepper flakes for extra heat.
• Serve the jelly over cream cheese with crackers or use it as a glaze for grilled chicken, pork, shrimp, or salmon.

Tips

• Wear gloves when handling jalapeños to protect your skin from the pepper oils.
• Finely chop the fruit and peppers for an even texture and a beautiful finished jelly.
• Use a non-reactive pot, such as stainless steel, to preserve the bright flavor and color.
• Boil the jelly for exactly the amount of time specified after adding the liquid pectin to help achieve a proper set.
• Skim off any foam before filling the jars for a clearer, more attractive jelly.
• Leave the recommended ¼-inch headspace to help ensure a proper seal during processing.
• Label each jar with the canning date and store in a cool, dark pantry for the best quality.
• Once opened, refrigerate the jelly and enjoy it within 3 to 4 weeks.